Anti-Inflammatory Harvest Glow Bowl (with Creamy Tahini Sauce)
This colorful Anti-Inflammatory Harvest Glow Bowl is the best way to get in a lot of nutrition with optimal flavor! Perfectly roasted cauliflower and carrots are combined with sweet potato and crispy chickpeas – all topped off with a creamy tahini yogurt dressing. It’s hearty, vibrant, and packed with anti-inflammatory ingredients, making it perfect for a wholesome dinner or meal prep lunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
For Roasted Carrots and Cauliflower:
- 1 head cauliflower, cut into florets (or 12 oz precut cauliflower florets)
- 3 large carrots, cut into round pieces
- 2 tablespoon extra virgin olive oil (more as needed)
- ½ teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon salt (more to taste)
- ¼ teaspoon ground black pepper
- ½ large lemon, juiced (about 2 Tbsp)
- ¼ cup fresh parsley, chopped (optional)
For Roasted Chickpeas and Sweet Potatoes:
- 1 can chickpeas (15.5 oz–16 oz), rinsed and drained
- 1 sweet potato, diced
- 2 tablespoon extra virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ½ teaspoon salt (more to taste)
- ⅕ teaspoon ground black pepper (more to taste)
For Tahini Yogurt Sauce:
- 1 cup greek yogurt (or plant-based yogurt)
- ¼ cup tahini
- 1 large lemon, juiced (about ¼ cup)
- 2 tablespoon extra virgin olive oil
- 1 clove garlic
- ½ teaspoon ground cumin
- ½ teaspoon salt
For the Bowl:
- Arugula or greens of choice (optional)
- Toppings of choice (optional)
Instructions
1. Preheat oven to 425℉/220°C. Line a rimmed baking sheet with parchment paper. Add chopped cauliflower and carrots in a single layer. Coat with olive oil and the spice mix. Roast for 25–30 minutes. Add lemon juice and parsley, then roast for another 5–10 minutes until golden brown.
2. Line a second rimmed baking sheet with parchment paper. Rinse, drain, and dry chickpeas. Toss chickpeas in oil and spices. Place chickpeas on half of the sheet. Add diced sweet potatoes to the other half with oil, salt, and pepper. Roast for 20–28 minutes until tender and crisp.
3. While vegetables roast, prepare tahini yogurt sauce by blending all ingredients until smooth. Add water to thin if desired.
4. To assemble, spread tahini yogurt sauce in a bowl. Top with arugula, roasted cauliflower, carrots, sweet potatoes, and chickpeas. Add toppings and extra lemon juice, if desired. Enjoy!
Notes
Meal prep by chopping vegetables ahead of time or using pre-cut produce to save time.
Rinse and thoroughly dry chickpeas before roasting for maximum crispiness.
Store roasted vegetables and sauce separately in the fridge for 4–5 days. Store roasted chickpeas in a jar at room temperature with a loose lid for up to 7 days.
This bowl is full of plant protein, fiber, and anti-inflammatory nutrients like vitamin C, vitamin A, and magnesium.
Designate a weekly “chopping power hour” to prep veggies and make healthy dinners easier.